Cranberry Orange Cherry Cranberry Sauce
Hello goddesses – today’s cooking class topic will be Cranberry Cherry Sauce, compliments of The Gourmet Goddess. It’s that time of year when your taste buds begin to yearn for cranberry sauce once again.
Cranberries are a North American native fruit introduced to the Pilgrims by Native Americans for not only their taste, but also their medicinal properties. They realized early on what we know today to be scientifically proven true. Cranberries prevent urinary tract infections, lower blood pressure and reduce the risk of cancer. Besides being healthy, they are delicious and their rosy red cheeks enhance food presentation. There are many reasons that cranberries should be served year round as a condiment, accompaniment or side dish.
Here in the states, cranberry sauce has taken its place at the dinner table for the traditional Thanksgiving feast, mostly in the form of that wobbly gelatinous canned form. They were first recorded as being commercially cultivated in 1816 in Dennis, Massachusetts which is a town in Cape Cod. Food historians tell us that they were first presented in 1912 in Hanson, Massachusetts.
They were first commercially canned in 1941, available now year round for people who didn’t have access to cranberries. Now bog farmed, the fields of cranberry bushes are flooded so the cranberries loosen from the vine without being manually picked at harvest time, making them relatively inexpensive.
I do love the taste, but never really explored all the possibilities of how an enlightened cranberry sauce can be a delicious and beautiful meal component all year. Add cherries and orange for a spectacular taste. It can be used not only as a side dish, but as a topping for sweet potatoes, butternut squash and sandwiches.
Goddesses, let’s get our autumn on! Cranberry Cherry Sauce is super easy to make and can be stored in an airtight container in the fridge for at least a week or more.
Always Stay in Touch with Your Inner Goddess!
***This week the recipe for Cranberry Orange Cherry Sauce***
***Tune in next week for the recipe for Roasted Acorn Squash and Autumn Salad***
1 - 12 ounce bags frozen Ocean Spray ® Cranberries defrosted
1 – 8 ounce bag Earthbound Farms® Pitted, Frozen Cherries defrosted
3 cups Sugar
¼ cup Water
½ cup Orange Juice
¼ cup Dried Cranberries
¼ cup Dried Sour Cherries
Zest of 1 Orange, no pith
1 sticks Cinnamon
¼ teaspoon Ground Cloves
No need to add lots of liquid, while cranberries have lots of pectin, cherries do not and will add more moisture.
Cranberry Cherry Sauce will thicken after cooled.
Serves 6 – Recipe May Be Doubled
In a large saucepan, combine cranberries, 2 cups of sugar (reserve 1 cup of sugar for the next step), water and orange juice,
Bring to a simmer on medium heat, stirring occasionally.
Cook for about 7 – 10 minutes, until cranberries begin to burst.
Add defrosted cherries, the reserved cup of sugar, dried cranberries, dried cherries, cinnamon, orange zest and ground cloves and cook on medium low heat for an additional 10 minutes stirring occasionally.
Remove from stove and let cool overnight.
May be kept fresh in a well sealed container for up to a week